Serpis Olives Filled with Anchovies 12.34 oz

Serpis anchovy-stuffed olives are the bolder cousin of the pimiento jar — firm Manzanilla olives from Alcoy with a sliver of cured anchovy where the pit used to be. Salt on salt, the way Andalusian tapas bars have served them for a century.

12.34 oz jar. No cooking, no draining — pour into a small dish, set on the counter, done.

Common Uses: Standalone tapa with a toothpick and a cold beer, chopped into empanada fillings for a salty backbone, finished onto fricasé de pollo, served alongside Spanish cheese and chorizo on a merienda board, dropped into a dirty martini if the night calls for it.

Pantry Role: Table condiment — the anchovy-forward jar that earns its place when pimiento olives feel too mild.

Cultural Context: The anchovy-stuffed version is the Andalusian original, older than the pepper-stuffed style most Americans know. In Cuban-Spanish households it shows up on the tapas tray for adults — the jar abuelo opens when the brothers-in-law come over and the conversation turns to politics or béisbol.

Pairs With: Manchego, serrano ham, Marcona almonds, crusty bread, dry vermouth, fino sherry, a cold Hatuey or Cristal.

Ships nationwide — harder to find on US shelves than the pimiento version, which is part of why regular customers keep a jar in reserve.